Maraschino Scones

• 1 can maraschino cherries
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup flaked coconut
• 1 teaspoon crystallized ginger
• 1 cup confectioners' sugar

Method

Preheat oven to 400 degrees F.

Drain cherries in a sieve over a bowl.  Measure 2 tablespoons juice and set aside. Cut cherries into quarters and set aside, separate from reserved liquid.

In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter with a pastry cutter or two knives.  Work until mixture resembles coarse crumbs.

Lightly beat egg, then add buttermilk and beat to combine.

Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork just to combine.  Do not overwork.

Working on a lightly floured surface, knead dough 10 - 12 times. Pat or roll into 1/2 inch thickness. Cut dough in half, then cut each half in half, repeating until you have 8 pieces of dough.  Place on an ungreased baking sheet, leaving room for dough to expand.

Using a sharp, floured knife, cut each scone into four wedges, but do not cut through to separate. Bake in a preheated 400°F oven 10 to 12 minutes, or until light golden brown.

In a small bowl, whisk together confectioners' sugar and reserved cherry juice; mix well. Drizzle glaze over hot scones.

Contributor: Donna Hines

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